Stuffed Chicken Breasts
These easy-to-make chicken breasts are stuffed with Brie, basil, and ham.
- Total Time:
Source: Everyday Food, September 2003
- 4 boneless, skinless chicken breasts (6 ounces)
- 4 slices Brie
- 8 basil leaves
- 4 thin slices ham
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/4 cup water
Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through).
Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight.
Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves.
Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce.